Place stock, carrot, celery, onion and 1 ½ cups water in a saucepan, set over high heat and bring to a boil. Reduce heat and allow to simmer gently.
Meanwhile, place 1 tablespoon oil in a saucepan and set over medium heat. Add shallot and garlic and cook until translucent. Add freekah and both capsicums and toast, stirring, for one minute. Add white wine and bring to a boil. Add simmering stock and allow to simmer, covered, stirring occasionally, until liquid has absorbed and freekah is cooked, about 45 minutes. Set aside, keeping warm.
Meanwhile, for the sauce, place beetroot juice in a saucepan and set over high heat. Allow to boil until reduced by half. Add mascarpone, fennel seeds and season to taste. Add butter and whisk to combine. Remove from heat and set aside, keeping warm.
Set a griddle pan over high heat. Drizzle lamb with remaining 2 tablespoons oil and season with salt and pepper. Place lamb on hot griddle and cook until medium, about 5-6 minutes on each side, or until cooked to your liking. Remove from heat and allow to rest, covered, for 5 minutes.
To serve, spread a little sauce on each plate. Slice the lamb and add to the plates with freekah succotash. Garnish with peas and season with salt and pepper.

MasterChef

Lamb with Beetroot and Freekah Succotash